Chicken is the everyday canvas of African cooking. Here are five dishes that show how far one bird travels, each carrying its own sauce and spice logic.
- Doro wat (Ethiopia & Eritrea) — chicken simmered in berbere and spiced butter (niter kibbeh), served with injera and a boiled egg. The centrepiece of a holiday table. Ethiopian food & music →
- Chicken yassa (Senegal) — marinated in onions, lemon and mustard, then braised down sweet and sharp, served over rice.
- Peri-peri chicken (Mozambique & Southern Africa) — bird’s-eye chilli marinade, flame-grilled and basted till charred. Namibian peri-peri →
- Kuku paka (Swahili coast) — grilled chicken finished in a coconut-and-lime curry, Kenya to Tanzania.
- Chicken tagine (Morocco) — slow-cooked with preserved lemon and olives in its conical pot.
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